Tag Archives: Cake

Chocolate Layer Cake (Gluten-free, Eggless, Oil-free)

The cake does not have oil or fat, does not have gluten, and has no eggs. Okay, it does not have anything worthwhile. Don’t make it. But, yes. If you want to eat cake guilt-free, and you want to enjoy chocolate in its most delicious form, then make this. (I have made a similar cake earlier too).

This is another version.

glutenfree-cake_1 glutenfree-cake_2

Cake:

  1. 5 cups Oat Flour
  2. 5 cups Milk (room temp)
  3. 1/8 cup sugar
  4. ½ cup cocoa powder
  5. 10 dates, pitted
  6. 1 tbspn baking powder

Frosting:

  1. 125 g Coconut cream (room temp)
  2. 75 g powdered sugar
  3. Chocolate chips (dark/milk/white)

 

  • Preheat the oven to 180 C
  • In a small microwave-safe bowl, place the dates and warm them in the microwave for 30 seconds, just to soften them.
  • In a medium-sized mixing bowl, add the flour, baking powder, sugar and cocoa powder, and mix them thoroughly.
  • In a blender, place the softened dates and milk, and blitz till a loose paste/liquid is formed.
  • Mix the liquid into the flour mixture, and fold gently till everything is combined.
  • Line a 4-inch tin with parchment and bake for 25-30 minutes, till a toothpick inserted in the center comes out clean.
  • For the frosting, take room temp coconut cream, combine the powdered sugar gently, and spread the mixture between the layers and, also on the top.
  • Top off the cake with chocolate chips.
  • Serve chilled or after an hour or so, leaving the cake to set.

 

Notes:

  1. Use any dates you can lay your hands on.
  2. The measurement of the ingredients make 1 cake. So, if you want another layer, repeat the process.
  3. Powdered brown sugar also works well.
Advertisements

Oat + Almond Cake w/ Yogurt frosting

ImageImage

ImageImageImage

For the Cake:

  1. 1 cup Rolled Oats
  2. 1 cup Almonds
  3. 1 cup whole wheat flour
  4. 3/4th cup low-fat fresh yogurt
  5. 3/4th cup low-fat milk
  6. 3/4th cup vegetable oil
  7. 1 ½ cups dates, deseeded
  8. 1 tspn double action baking powder
  9. Salt

For the Frosting

  1. Hung yogurt made from 1 ltr of yogurt (recipe below)
  2. 2 tbspn low-fat single cream
  3. 2 tbspn wild organic honey

For the Cake:

–        Preheat the oven to 180 C

–        Process the oats and 1/4th of the almonds, separately in a coffee grinder/food processor to make flours of these two ingredients. Add the flours and the WW flour, salt and baking powder to a large mixing bowl, combine, and set aside

–        While you make the flours, soak the deseeded dates in warm water, atleast for 10 minutes.

–        Into your liquidizer, add the yogurt (from the cake ingredients), milk, dates and oil, and blitz till smooth. Some flecks of dates are perfectly fine, and infact preferable.

–        Add this mixture to the dry ingredients, and keep folding till everything is evenly incorporated. Do not overmix. Take a handful of almonds (from the remaining 3/4th cup of almonds), chop them roughly and add them to this mixture and fold them in.

–        Add the mixture to a baking mould that is greased and lined. Bake for 1 hr 10 min to 1 hr 15 min., till the top is a nice deep golden color. A knife inserted may not come out perfectly clean, as the oats and yogurt in the cake tend to keep it really moist.

–        Let the cake cool completely before you frost it.

For the Frosting:

–        The night before you decide on this cake, take a ltr of fresh, low-fat yogurt (I use yogurt made from cow-milk), pour it in a linen cloth, and tie it up.

–        Hang this filled and tied up linen bag over your kitchen sink. Make sure you keep an empty bowl to catch the whey left out by the hung yogurt.

–        The yogurt will take atleast 6 to 7 hrs in relatively warm weather conditions, to form into a cream. (In cold weather it would take between 7 to 8 hrs). So leave it overnight, preferably.

–        The following morning, untie the linen bag, and remove the creamy hung yogurt. Chill it in the fridge to use later.

–        Do not throw away the linen cloth. It can very well be used to make more cheese/hung yogurt. And do not throw away the whey. It is full of proteins and minerals. Add a dash of ground ginger and seasoning to chilled whey to make a summer drink!

–        For the above frosting recipe, to a small mixing bowl, add the hung yogurt, cream and honey, and combine well. Chill the mixture while the cake bakes and cools.

–        After the cake is cool enough, frost the cake with the yogurt frosting, and sprinkle almonds on top. Serve at room temp. 

Pumpkin + Chocolate Raw Cake

ImageImage

 

1. 300 g pumpkin, washed, peeled and grated

2. 2 tbspns raw cacao powder

3. 1 ½ tspn vegetable oil (for brushing)

4. 2 tbspns honey

5. 3 tbpns raw cane sugar

6. 1 ½ tbspn almond flour

7. 250 g almonds

8. 80-100 g hazelnuts

9. 70 g dates (any dates will do, but make sure you deseed them)

10. 1 tspn salt (optional)

Image

–        Soak the almonds in room temp water for about 30 minutes. Also soak the dates in warm water for about the same amount of time.

–        Drain the almonds thoroughly, and blend them to powder, along with the hazelnuts. Separately blend the dates till a paste, and combine the paste with the nut-mixture. Make a dough. This is the base of your cake. Press this mixture onto a lined(I used butter-paper brushed with vegetable oil) spring-form cake tin, and freeze it while you make the filling

–        For the filling, place the grated pumpkin, cacao powder, almond flour, honey and palm sugar in the blender, and blend till a smooth paste is formed. (salt also, if you are using)

–        Remove the cake tin from the freezer and pour the mixture carefully over the base, level it out, and chill in the freezer for about 3 hours or a little more.

–        Remove from the freezer just about 10 minutes before you want to eat it.  

Chocolate Cake with Swiss Meringue Buttercream Frosting

Image

This is a guest post on Archana’s Kitchen. She is one awesome cook !

Do you need excuses to make chocolate cake? And do you make chocolate cake on weekdays?

I, No and Yes.  I don’t need excuses to make cake, in general; and absolutely no excuses to make anything with chocolate; and totally no excuses to make a chocolate cake at that. I just need to think of a recipe that serves me in that particular mood. For me chocolate is mood alleviation, temptation and dearness. And did I tell you that I am extra-possessive when it comes to chocolate? I do not share chocolate. Period

Image

This particular recipe results in the most moist, deep and dark chocolate cake that you must have ever tasted in your entire life till date. I know I shouldn’t dare say that, but I did anyway. For me it was gratification at the very first instant when I dug my fork into the cake, starting from the creamy frosting to the moist interior.

Words fall short.

  1. 1 ½ cups freshly brewed strong hot coffee
  2. 2  ½ cups all-purpose flour
  3. 2 ½ cups granulated white sugar
  4. ½  cup dark brown sugar
  5. 1 ½ cups natural cocoa powder (unsweetened, need not be dutch- processed)
  6. ¾ tspn baking powder
  7. ¼ tspn salt
  8. 2 medium sized eggs
  9. ¾ cup vegetable oil (any odorless one)
  10. 1 ½ cup buttermilk
  11. 1 cup of freshly brewed coffee
  12. 1-2 tspns of vanilla extract (quite generous)

Swiss Meringue Buttercream Frosting

  1. 2 egg whites
  2. 90gm of granulated white sugar
  3. 150-180 gm of unsalted butter
  4. 1-2 tspn of vanilla extract
  5. A pinch of salt
  6. 50-60 gm of cocoa powder (unsweetened)

–          Preheat your oven to 150C.

–          In a large mixing bowl, whisk all the dry ingredients vigorously till they are until they are combined uniformly. In another bowl, (either a stand mixer or the electric hand whisk) whisk your eggs till they turn a pale yellow, and then add all the wet ingredients, and combine again till everything is uniform.

–          Now, cup by cup whisk in all the dry mixture till the batter is uniform.

–          Pour the batter into a lined and greased tin or two lined tins, if you like, divided equally.

–          Bake for 40-45 min until the center is firm and a toothpick inserted comes out clean

Let the cake cool completely before you start your frosting.

I leave mine on the wire rack and let it cool for atleast 2 hrs before I start frosting.

–          For the frosting, add the egg whites, sugar and salt to a steel bowl and combine. Then set this mixture atop another bowl of simmering water on the stove and start stirring the egg white mixture well (if not vigorously), while it still sits on the top of the simmer water bowl. Keep stirring till all the sugar is dissolved

–          Then take it off the heat and start whisking (again, with an electric whisk or your stand mixer) till you reach the consistency of hard peaks. By this time the egg white mixture should have cools considerable, but if not, leave it to cool for about 3-4 more minutes, till it reaches room temp.

–          After it cools, add in the butter in chunks and keep whisking all through. Whisk till all the butter combines. This will take around 3 min. Keep cleaning the sides of the vessel so that all the mixture keeps getting in.

–          Add in the cocoa powder and whisk again for about a min.

–          Frost your cake!

I lined the frosted cake with a variety of roasted nuts.